Competition Chicken Thighs
Competition Chicken Thighs
Ingredients
For the Chicken Thighs
- 4 bone-in, skin-on chicken thighs
- 2 tablespoons Duce's Original Rub, or your favorite BBQ rub
- 1 teaspoon kosher salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 1 teaspoon garlic powder
- 1/2 teaspoon Accent (MSG), optional
For Braising and Finishing
- 1 cup chicken stock
- 1/2 cup unsalted butter, cut into pats
- 1 cup BBQ sauce, your favorite, for glazing
Instructions
- 1
Prepare the chicken thighs: Carefully square off all the edges of each bone-in, skin-on chicken thigh. Remove the large knuckle bone. Scrape any excess fat or membrane from the underside of the skin to clean it. Form each chicken thigh into a smooth, oval shape for even cooking and presentation.
⏱️ 15 min
- 2
Season the chicken: Flip the trimmed chicken thighs skin-side down on a cutting board. Season generously on all sides with Duce's Original Rub (or your preferred BBQ rub), kosher salt, black pepper, and garlic powder. If desired, add a touch of Accent (MSG) for enhanced flavor. Ensure all surfaces are liberally coated. Gently reshape the seasoned chicken thighs into their desired oval form.
⏱️ 15 min
- 3
Smoke the chicken (initial smoke): Preheat your smoker to 275°F. Place the seasoned chicken thighs directly on the smoker grate over direct heat. Smoke for 30 minutes, allowing plenty of smoke to infuse the chicken.
⏱️ 30 min•🌡️ 275
- 4
Braise the chicken: After 30 minutes, carefully remove the chicken thighs from the smoker. Transfer them to a metal pan (such as a disposable aluminum pan or a sturdy baking dish). Pour the chicken stock into the pan around the thighs and distribute the pats of unsalted butter over and around the chicken. Cover the pan tightly with aluminum foil.
⏱️ 5 min
- 5
Continue braising: Return the covered pan to the smoker, maintaining the 275°F temperature. Cook for approximately 45 minutes, or until the internal temperature of the chicken thighs reaches 200°F when measured with an instant-read thermometer.
⏱️ 45 min•🌡️ 275
- 6
Sauce the chicken: Carefully remove the braised chicken thighs from the pan and place them on a wire rack set over a baking sheet (to catch any drips). Dunk each chicken thigh completely into your favorite BBQ sauce, ensuring it is fully coated. Return the sauced chicken thighs to the smoker.
⏱️ 5 min
- 7
Set the sauce: Cook the sauced chicken thighs in the smoker for about 5 minutes, or until the BBQ sauce has set and become glossy. The competition chicken thighs are now ready to serve.
⏱️ 5 min•🌡️ 275
Kitchen Tools
Nutrition Facts (per serving)
Competition Chicken Thighs
For the Chicken Thighs
- 4 bone-in, skin-on chicken thighs
- 2 tablespoons Duce's Original Rub, or your favorite BBQ rub
- 1 teaspoon kosher salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 1 teaspoon garlic powder
- 1/2 teaspoon Accent (MSG), optional
For Braising and Finishing
- 1 cup chicken stock
- 1/2 cup unsalted butter, cut into pats
- 1 cup BBQ sauce, your favorite, for glazing
Instructions
- 1
Prepare the chicken thighs: Carefully square off all the edges of each bone-in, skin-on chicken thigh. Remove the large knuckle bone. Scrape any excess fat or membrane from the underside of the skin to clean it. Form each chicken thigh into a smooth, oval shape for even cooking and presentation.
⏱️ 15 min - 2
Season the chicken: Flip the trimmed chicken thighs skin-side down on a cutting board. Season generously on all sides with Duce's Original Rub (or your preferred BBQ rub), kosher salt, black pepper, and garlic powder. If desired, add a touch of Accent (MSG) for enhanced flavor. Ensure all surfaces are liberally coated. Gently reshape the seasoned chicken thighs into their desired oval form.
⏱️ 15 min - 3
Smoke the chicken (initial smoke): Preheat your smoker to 275°F. Place the seasoned chicken thighs directly on the smoker grate over direct heat. Smoke for 30 minutes, allowing plenty of smoke to infuse the chicken.
⏱️ 30 min•🌡️ 275 - 4
Braise the chicken: After 30 minutes, carefully remove the chicken thighs from the smoker. Transfer them to a metal pan (such as a disposable aluminum pan or a sturdy baking dish). Pour the chicken stock into the pan around the thighs and distribute the pats of unsalted butter over and around the chicken. Cover the pan tightly with aluminum foil.
⏱️ 5 min - 5
Continue braising: Return the covered pan to the smoker, maintaining the 275°F temperature. Cook for approximately 45 minutes, or until the internal temperature of the chicken thighs reaches 200°F when measured with an instant-read thermometer.
⏱️ 45 min•🌡️ 275 - 6
Sauce the chicken: Carefully remove the braised chicken thighs from the pan and place them on a wire rack set over a baking sheet (to catch any drips). Dunk each chicken thigh completely into your favorite BBQ sauce, ensuring it is fully coated. Return the sauced chicken thighs to the smoker.
⏱️ 5 min - 7
Set the sauce: Cook the sauced chicken thighs in the smoker for about 5 minutes, or until the BBQ sauce has set and become glossy. The competition chicken thighs are now ready to serve.
⏱️ 5 min•🌡️ 275